Mustard Pickles
Share recipe
Description
An old fashioned recipe that is different from most pickles. Cucumbers and onions are pickled in a mustard sauce made with turmeric and celery seed.
Ingredients
- 8 large cucumbers, sliced
- 4 cups sliced onion
- 2 tablespoons pickling salt
- 2 cups white sugar
- 2 tablespoons all-purpose flour
- 2 cups white vinegar
- 1 tablespoon ground dried turmeric
- 1 tablespoon dry mustard powder
- ½ teaspoon celery seed
- 2 quarts cold water, or as needed
Directions
- 1. Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
- 2. Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
- 3. In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
- 4. Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.
Nutrition Facts
serving: 4 - 1 quart jars
calories: 138.3 kcal
carbohydrates: 33.9 g
protein: 1.5 g
saturated fat: 0.1 g
sodium: 879.9 mg
fiber: 1.3 g
sugar: 28.6 g